The Food of Australia: Contemporary Recipes from Australia" Leading Chefs (Food of Series) (Paperback)

~ (Editor)

Editorial Reviews

Product Description

This book blends the flavors and styles of nearby Asia, Europe and the Middle East with superb local ingredients, including native Australian food previously unknown in most kitchens.

Product Details

• Paperback: 144 pages
• Publisher: Tuttle Publishing (June 1996)
• Language: English
• ISBN-10: 9625930248
• ISBN-13: 978-9625930244
• Product Dimensions: 8.8 x 7.8 x 0.4 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #1,984,425 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

4 of 6 people found the following review helpful:

5.0 out of 5 stars Who said that Australia does not have its own cuisine?, January 12, 1999

By A Customer

I would highly recommend this book to anybody who likes original and imaginative food. The recipes come from Australia's leading chefs many of whom are world famous. Cheong Liew (his recipes in the book include Four Dances of the Sea; and Veal Cutlets with Shrimps and Green Tea)is perhaps best known for inventing much of Australia's fusion cuisine. His restaurant, The Grange at the Adelaide Hilton certainly bears his name as much as the restaurant name itself. Just reading the recipes in itself is a temptation to visit Adelaide and make a booking at The Grange.

Easy to follow instructions and wonderful color photographs of the dishes certainly make this one of the better cookbooks. For the adventurous cook, try substituting ingredients, if it is not available in your hometown.

If you are intrigued by the name of the dish, Four Dances of the Sea, I'd recommend taking a look at the book.